Biang Biang Noodles, with Chili oil topping (油泼面)

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

chili oil

🥗Healthier: olive oil with chili flakes

💰Cheaper: homemade chili oil

Homemade options can be more economical.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium options are better for health.

cooked meat

🥗Healthier: tofu

💰Cheaper: canned beans

Tofu is a great protein alternative.

Add 200 grams of all-purpose flour to a bowl.

Mix in 1/2 teaspoon salt.

Slowly drizzle in 100 grams of water while mixing constantly until a dough forms, about 1 minute.

Cover the bowl with a plate and set aside for 30 minutes to rest.

Knead the dough for about 2 minutes until smooth.

Pinch the more craggily uneven side of the dough together, sealing it like bread with the pinch side on the bottom.

Roll the dough out and cut it into four pieces.

For each piece, pinch where it was cut on both sides of the middle and roll them out into roughly 10-inch logs.

Coat each log with 2-3 tablespoons of vegetable oil to retain moisture during the next lengthy rest.

Cover and let the logs rest for 2 hours.

After resting, flatten a log with a rolling pin.

Press down lightly in the middle of the noodle with a chopstick.

Hold the noodle over your palm and smack it against the work surface about five times to lengthen it.

Pull the noodle apart from the center where you pressed down with the chopstick.

Immediately toss the noodle into rapidly boiling water and cook for about 1 minute until it floats.

For the second method, cut the dough in half and roll it out into a circular shape, cutting into 2-3 inch wide slices and then halving each slice.

Press down with a chopstick and pull apart, then boil.

Blanch baby bok choy for 45 seconds while cooking the noodles.

In a bowl, combine the cooked noodles with the blanched baby bok choy or other vegetables.

Top with 3-inch section of finely minced leek, 2 large cloves of minced garlic, 4 teaspoons of chili flakes, 1/2 teaspoon of Sichuan peppercorn powder (optional), 4 tablespoons of light soy sauce, 1 tablespoon of dark Chinese vinegar, and 1/4 teaspoon of salt.

Heat 5 tablespoons of oil until just starting to smoke, then pour it over the chili flakes and mix everything together.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens